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Name: Tropical Stuffed French Toast with Orange Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: French
Ingredients: 1 Butter; 2 Oranges; thinly sliced; 1/4 ts Cornstarch; 1/2 tb Vegetable oil; 1 tb Grand mariner; 1 c Mango; sliced; 2 lg Eggs; 1 c Heavy cream; 1/4 c Orange juice; freshly; 1 Loaf french bread; 1/3 c Sugar

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INGREDIENTS

1 Butter
2 Oranges; thinly sliced
1/4 ts Cornstarch
1/2 tb Vegetable oil
1 tb Grand mariner
1 c Mango; sliced
2 lg Eggs
1 c Heavy cream
1/4 c Orange juice; freshly
1 Loaf french bread
1/3 c Sugar

Servings

INSTRUCTIONS

In large skillet, melt butter. Add sugar and cook until mixture is bubbly. Add orange slices and cook, stirring occasionally, 5 minutes. In 1-cup measuring cup or small bowl, combine orange juice and cornstarch. Add orange juice mixture to butter mixture; cook, stirring constantly, until sauce thickens slightly and becomes translucent. Remove sauce from heat; pour into serving bowl and keep sauce warm. With bread knife, cut bread crosswise into four 1 1/2 inch thick slices. With a sharp knife, make an incision horizontally to center of bread to create a pocket. Stuff each pocket with 1/4 cup mango, being careful not to poke a hole through top of bottom of each bread slice. In a large skillet, heat oil over medium heat. In pie plate or wide-mouthed bowl, combine eggs, cream, and Grand Mariner. Dip stuffed bread slices into egg mixture until bread is saturated. Reduce heat to low and fry bread slices, in batches if necessary, turning once to brown both sides, about 7 minutes per side. Cut slices in half diagonally and place 2 halves onto each of 4 serving plates. Spoon orange sauce over stuffed bread slices and serve. Recipe by: Goose Branch Farm Bed & Breakfast, Lynchburg, Tennessee Posted to MC-Recipe Digest by SuzyWert@aol.com on Feb 13, 1998

NOTES

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Tropical Stuffed French Toast with Orange Sauce

1 Butter
2 Oranges; thinly sliced
1/4 ts Cornstarch
1/2 tb Vegetable oil
1 tb Grand mariner
1 c Mango; sliced
2 lg Eggs
1 c Heavy cream
1/4 c Orange juice; freshly
1 Loaf french bread
1/3 c Sugar

In large skillet, melt butter. Add sugar and cook until mixture is bubbly.  Add orange slices and cook, stirring occasionally, 5 minutes. In 1-cup  measuring cup or small bowl, combine orange juice and cornstarch.    Add orange juice mixture to butter mixture; cook, stirring constantly,  until sauce thickens slightly and becomes translucent. Remove sauce from  heat; pour into serving bowl and keep sauce warm.    With bread knife, cut bread crosswise into four 1 1/2 inch thick slices.  With a sharp knife, make an incision horizontally to center of bread to  create a pocket. Stuff each pocket with 1/4 cup mango, being careful not to  poke a hole through top of bottom of each bread slice.    In a large skillet, heat oil over medium heat. In pie plate or wide-mouthed  bowl, combine eggs, cream, and Grand Mariner. Dip stuffed bread slices into  egg mixture until bread is saturated. Reduce heat to low and fry bread  slices, in batches if necessary, turning once to brown both sides, about 7  minutes per side. Cut slices in half diagonally and place 2 halves onto  each of 4 serving plates. Spoon orange sauce over stuffed bread slices and  serve.    Recipe by: Goose Branch Farm Bed & Breakfast, Lynchburg, Tennessee    Posted to MC-Recipe Digest by SuzyWert@aol.com on Feb 13, 1998

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Nutrition

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Serving Size: 1 Serving (349g)
Recipe Makes: 4 Servings

Calories: 1139
Calories from Fat: 647 (57%)

Amt Per Serving		% DV

	Total Fat 71.9g	96 %
	Saturated Fat 40.2g	201 %
	Monounsaturated Fat 20.8g
	Polyunsanturated Fat 4.8g
Cholesterol 691mg		213 %
Sodium 1057.8mg		36 %
Potassium 312mg		8 %
Total Carbohydrate 98.8g		29 %
	Dietary Fiber 2g	8 %
	Sugars, other 96.8g
Protein 26.7g		38 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1139

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